Padrón and shishtio peppers are two of my favorite summertime treats. They look and taste fairly similar. Am slightly partial to Padróns, which have a thinner, more tender skin and smaller seeds than do shishitos. In my neck of the woods, Padróns are difficult to come by, so I often substitute shishitos. Not an exact substitute, but close … Continue Reading
Corn, Tomatoes, and Okra — Oh yeah, summer is in full swing! When I started this post, it was mid-July, but time seemed to get the best of me. Yikes, it’s now the middle of August. Where or where has the summer gone? I used all my favorite summer veggies to make a simple Charred … Continue Reading
Any weed lovers out there? I’m talking about the legal variety 🙂 I found some purple lamb’s quarters at the farmers’ market. Was lured by its pinkish-purple leaves, quite flashy for an everyday weed. Lamb’s quarters is a wild, edible, leafy green, a species of the goosefoot or pigweed family. Like many other weeds … Continue Reading
A bit of a feast going on here today. It all started out so innocently with a curry leaf, mustard seed, and yogurt chutney. We made this chutney at the Dublin Cookery School. It’s simple enough to prepare and packed with flavor. Just a few ingredients — yogurt, curry leaves, mustard seed, and turmeric — … Continue Reading
Can you smell the smokiness?? Baba ghanoush isn’t baba ghanoush without that distinct smokiness. I’ve had versions that were missing the smoke, and found them bland and boring. Blah. Have you ever wondered how to achieve that smokiness you find in well-made baba ghanoush — the traditional, distinctly smoky Middle Eastern eggplant dip? Well, … Continue Reading
